I ran out of chives (try our Chive Hummus here!) and didn’t feel like using garlic this time around when making hummus. So, I opened my spice drawer to experiment and wondered if a curry-flavored hummus would be tasty. The result? A creamy, golden dip with just the right balance of warmth and zest. I loved it so much, I plopped a big spoonful right onto my bed of greens—instant flavor boost!
Golden Curry Hummus
A creamy twist on classic hummus, this recipe adds a warm curry flavor with a little kick from cayenne. Not only is it delicious, it’s also nourishing: chickpeas provide plant-based protein and fiber to keep you full, lemons add vitamin C and a refreshing brightness, and a dash of cayenne pepper can help support circulation and metabolism. Perfect as a dip for veggies, spread on wraps, or served with your favorite crackers.
Ingredients
- juice from 2 lemons about 1/4 cup
- 1 ½ cups cooked chickpeas
- 1 tsp curry powder
- Salt and pepper to taste
- 1/4 cup sunflower seeds
- 1/4 cup avocado oil
- Dash of cayenne pepper about 1/8 tsp, add more if you like heat
Instructions
- Add all ingredients to a blender.
- Start blending on low speed, then gradually increase to high until smooth.
- Stop as needed to scrape down the sides with a spatula.
- If the hummus is too thick, add a splash of water (just a little at a time). I like to keep mine on the thicker side.
Notes
👉 Tip: This hummus pairs beautifully with sliced cucumbers, carrot sticks, or tucked into a pita wrap with fresh greens.
